Next up in our holiday treat week are these no-bake peppermint chocolate mint cups! (check out the ginger molasses SOFTIES from earlier in the week if you missed them!) I love a good oat-y no bake situation with lots of chocolate, and that’s exactly what this is. A little hint of peppermint extract gives us that smooth After Eight-ish feel that’s undeniably holiday-appropriate. You could definitely use vanilla though!
These little cups are seriously rich. You could serve them as a standalone dessert with a nice dollop of coconut cream. Since I can handle my sweets (lol weird brag), they work as a snack for me, so there’s that. Also, the oats provide a nice health glow if needed. Breakfast-appropriate if you’re having *one of those days* ;)
My favourite thing about this treat, aside from the no-bake factor, is that it comes together quick and has exactly ten ingredients. Sometimes simplicity is key during these busy final days of the year. There can be SO much pressure, from feeling obligated to get the best gifts EVERRRR, to holiday hosting, the crowds that are seemingly everywhere, to a general uptick in social obligations. It’s a lot!
Vegan no-bake chocolate mint cups are here to help. If they aren’t working, I recommend checking out this episode of the Live Free Creative Podcast for working towards more intentional Winter holidays. Love you all! See ya on Saturday for our third and final holiday treat this week ;)
NO-BAKE CHOCOLATE MINT CUPS
- Food Processor
- 1 cup rolled oats
- 1 cup pecan halves
- 1 cup unsweetened shredded coconut
- 3 tablespoons cacao powder
- pinch of fine sea salt
- ½ cup pitted Medjool dates, packed
- ½ cup MELTED & COOLED coconut oil
CHOCOLATE MINT GANACHE FILLING
- 1 ½ cups dairy-free chocolate chips
- ¾ teaspoon peppermint extract
- ¾ cup full fat coconut milk (from a can)
- Line a 12-cup nonstick muffin tin with little strips of parchment paper and set aside.
- In the bowl of a food processor fitted with the “S” blade, combine the oats, pecans, coconut, cacao powder, and salt. Pulse the mixture until everything is finely chopped.
- Add the dates and coconut oil to the food processor. Pulse until a sticky “dough” starts to come together. Pinch it between your fingers to make sure that it will hold together. Place the dough in the fridge for about 5 minutes, just to firm up.
- In the muffin tin, drop about 3 tablespoons of the dough into each cup. Lightly spread it out with your fingers. Then, with the bottom of a shot glass (or something similarly sized), press an indent into each portion of dough to form a “cup.” Place the prepared cups in the fridge while you make the ganache.
- Make the ganache. Place the chocolate chips and peppermint extract in a medium bowl. Place the coconut milk in a small saucepan on the stove over medium-high heat. Once the coconut milk starts bubbling and simmering, pour it over the chocolate chips. Let this mixture sit for a minute before stirring with a spatula until you have a smooth, fully mixed, and glossy ganache.
- Retrieve the cups from the fridge. Divide the ganache evenly among the cups. Place the peppermint ganache cups in the fridge to set for at least 2 hours. When ready to serve, let the cups sit at room temperature for 30 minutes before carefully running a paring knife around the edges of each cup to release. Keep the ganache cups on a plate in the fridge until ready to serve. Garnish with fresh mint leaves and shredded coconut if you like!
- I used the Enjoy Life brand non-dairy dark chocolate chips here.
- These are SUPER rich! You could get away with serving these as a plated dessert with a dollop of coconut whip.